*  Exported from  MasterCook  *

                          BEEKEEPER'S CABBAGE

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Vegetables

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                    Red cabbage (1-1/2 to 2 lbs)
  1                    Onion
  1                    Parsnip
  1       lg           Apple
  1       tb           Honey
    1/2   oz           Butter
  2       tb           Fruit vinegar (or more)
                       -- preferably raspberry
                       Caraway seeds
    1/4   pt           Yoghurt or sour cream, opt.

 Cut cabbage into quarters.  Remove and discard the tough central stalk.
 Shred the cabbage and put it into a large mixing bowl.  Peel and finely
 chop the onion and add it to the cabbage.  Cut the parsnip and apple into
 small pieces, peeling them first if you wish, and add them to the bowl.
 Drizzle on the honey.  Add a good seasoning of salt and pepper and scant
 1/2 teaspoon caraway seeds.  Sprinkle on the vinegar , use 3 tablespoons if
 the apple you are using is the dessert variety, just 2 tablespoons if it is
 a cooking apple.  Mix everything together well using your hands -- a little
 messy, but spoons are not as effective -- then pile the mixture into a
 buttered casserole.  Lay a sheet of thickly buttered greaseproof paper
 directly on top of the vegetables and cover the casserole with a well
 fitting lid to prevent drying out.

     Cook at 300 F (150 C) gas mark 2 for about 2-1/2 hours until the
 vegetables are beautifully tender, if possible stir the mixture once or
 twice as it cooks.  Remove the greaseproof paper and check seasoning
 immediately before serving.  Serve the vegetable mixture just as it is, or
 top at the last minute with 1/4 pint cold creamy yoghurt or soured cream
 into which you have stirred a few bruised and lightly crushed caraway
 seeds.  Or hand round the bowl of flavoured cream separately, so that those
 who want it can help themselves.

 Source: Philippa Davenport in "Country Living" (British), May 1987. Typed
 for you by Karen Mintzias



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